Triple Mushroom Truffle Gnocchi
with Philadelphia Cream Cheese, Garlicky Panko & Parmesan
- Milk
- Wheat
Treat yourself to truffles with tonight’s ‘shroom-packed pasta. You’ll start with pillowy potato gnocchi, which you’ll cook until tender, then toss in a silky, savory sauce of sautéed button mushrooms, garlic powder, mushroom stock, cream cheese, and Parmesan. A swirl of butter and dusting of truffle zest take the rich and umami flavors to the next level. Garnish everything with crunchy, garlicky panko, then pour yourself a glass of wine and toast to a restaurant-worthy dinner.
Ingredients
2 g
Truffle Seasoning
¼ cup
Parmesan Cheese
8 ounce
Button Mushrooms
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Mushroom Stock Concentrate
1 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
1 teaspoon
Garlic Powder
1 unit
Gnocchi
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and quarter mushrooms. Trim and thinly slice scallions, separating whites from greens. Dice tomato.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; cook, stirring, until golden and toasted, 2-3 minutes. • Stir in half the garlic powder (you’ll use the rest later). Cook until just fragrant, 30 seconds. Season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan.
• Heat a large drizzle of olive oil in same pan over medium-high heat. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender, 5-7 minutes. • Reduce heat to medium.
• Once mushrooms are browned and tender, add gnocchi to pot of boiling water. Cook, stirring occasionally, until tender, 3-4 minutes, then drain.
• Stir 1 TBSP butter (2 TBSP for 4 servings), scallion whites, and remaining garlic powder into pan with mushrooms. Cook, stirring, until fragrant, 30 seconds. • Stir in 1⁄3 cup water (½ cup for 4), stock concentrate, Philadelphia cream cheese, and half the Parmesan (save the rest for serving). Cook, stirring, until combined and creamy, 2-3 minutes. Turn off heat. • Stir in tomato, another 1 TBSP butter (2 TBSP for 4), and truffle zest to taste. Season with salt and pepper.
• Stir drained gnocchi into pan with sauce until thoroughly coated. TIP: If needed, add water a splash at a time until gnocchi is coated in a creamy sauce. • Divide between bowls; top with scallion greens and remaining Parmesan. Sprinkle with as much garlicky panko as you like and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, earthy mushroom and truffle flavors; some found it too strong or overpowering 🍄.
- Ease of prep: Customers praised how quick and simple this dish was to prepare, with clear instructions.
- Suggestions: Consider adding protein like chicken or beef tips; some recommend extra veggies for balance and crunch.
- Portions: Several felt servings were small; adding a side salad or extra gnocchi could make it more filling.
- Texture: Some found the gnocchi and mushrooms too soft; pan-frying gnocchi or adding crisp vegetables may help.
Reviews from our home cooks
I know from experience with these recipes that boiled gnocchi is nasty, so I pan fried it like the recipe from a few weeks back. I used heavy whipping cream, more parmesan, and a bit of flour instead of the cream cheese. I also didn't add the garlic powder to the panko because that has been too much in the past, and instead sauteed a little minced garlic with the gnocchi and veggies. Much better!
I enjoyed the sauce and the mix of fresh mushrooms, mushroom stock and truffle shavings. I know I wouldn't have been that creative. As a Weight Watcher's customer of Hello Fresh, I wish the sauce contained less calories and offered fat free cream cheese. The sauces are great, btw. I wish there was a way to measure the sauce by WW points. I think the Panko would have tasted better without the garlic powder. The resulting textures were so interesting! A plus!
Every part was wonderful, but putting it all together was too much! It tasted great, but it was too rich. I will try making this again, but with penne instead of gnocchi and no panko or scallions on top. The mushroom and truffle flavors were strong enough to hold their own without the other flavors competing.
I LOVE mushrooms, and this dish was hearty and flavorful! I barely used any of the truffle seasoning though - it's too strong for my taste. Very good meal!
Great sauce but healthier choice- a light lowfat cream cheese instead of full fat. I replaced white button mushrooms with Cremini mushrooms. replaced garlic powder with fresh minced garlic. I added vegetable stock instead of water to mushroom flavor. I added one mini red and green bell pepper, sliced and roasted, to step 3.
We loved this recipe. It had a lot of great flavor and was so simple. We did feel like it didn't have near as much of a serving as other recipes we have tried, but it was delicious. I also thought that the gnocchi might have been better if it was pan fried to get crispy.
This is a rich truffle cream sauce, poured over chewy Italian Gnocchi, and topped with crunchy Garlic toasted Panko and Parmesan. Quite a lovely dish if you love pasta and Mushrooms.
The mushrooms and the truffle sauce and the gnocchi were amazing. This dish had a lot of pluses that were very delightful to the pallet
This recipe combined the hearty mushroom flavors with the gnocchi to make a delectable dish. Family fave!
This was delicious! If you like mushrooms (ours were so fresh and perfect!), and a little truffle, you will love this! My husband couldn't stop talking about it! Keep offering it please!!
